Potatoes with Mushrooms in Sour Cream, Baked

Name: Potatoes with Mushrooms in Sour Cream, Baked
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 3 servings
Ingredients: 4 Potato

Aromatic and hearty, with the perfect combination of ingredients! Potatoes with Mushrooms in Sour Cream, Baked, can be served as a main dish or a side to meat. Easy to make even on a busy day.

4.6

(18)

Updated : 14 August, 2025

Easy

About 20 min.

Ingredients

4

Potato

200 grams

Champignon

1

Onion

100 grams

Sour cream

10 grams

Greens

1 tablespoon

Vegetable oil

to taste

Salt

to taste

Dry spices

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

Screen ON

Step 1

Peel potatoes in advance and rinse off dirt. Use any mushrooms; champignons can be substituted with others. Sour cream here is 20% fat.

Step 2

Rinse champignons thoroughly and pat dry. Cut mushrooms into small pieces; you can quarter them.

Step 3

Peel, rinse, and chop onions. Heat a bit of vegetable oil in a skillet. Fry chopped onions for 1 minute, then add mushrooms. Fry together for 3-5 minutes - no need to cook fully; mushrooms will finish in the oven. Wait until mushrooms shrink slightly.

Step 4

Cut peeled potatoes into large chunks in a spacious bowl.

Step 5

Add sour cream, chopped herbs, salt, and spices to the potatoes. Mix well.

Step 6

Combine potatoes with fried mushrooms.

Step 7

Any oven-safe dish works; here a ceramic one is used. Grease the bottom and sides with vegetable oil. Transfer potatoes and mushrooms to the dish and spread evenly. Bake in a preheated oven at 356°F (180°C) for about 40 minutes. Time is approximate; adjust to your oven. Cover with foil if you don’t want the top to dry.

Step 8

Baked Potatoes with Mushrooms in Sour Cream are ready! Remove from oven, plate, and serve. Enjoy!